Boston Chefs Try to Promote Trash Fish
July 9, 2013
Wall Street Journal: Scott Segal considers himself an adventurous eater committed to seafood from local sources. But even he got a little squeamish about the Cape Cod Blood Cockle on his plate at Area Four, a Cambridge, Massachusetts, restaurant.
A local clam that is typically banished from New England menus because, true to its name, it is filled with blood-red goop, the cockle was coated with a spicy rub and served as part of a “Trash Fish” dinner hosted earlier this year by Boston chefs.
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